Cake Doughnuts

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This recipe didn't turn out exactly the way I had hoped but I'm working at figuring out how to make a cronut. In case you don't know, a cronut is a newly-invented fried pastry, basically a cross between a doughnut and a croissant. I have yet to try one anywhere, but they sound interesting. Since I've made croissants before, I decided I should give doughnuts a try and then try to combine the recipes, so watch out for that one soon.

INGREDIENTS

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/3 cup milk

1/2 cup butter, melted

4 eggs, beaten

2/3 cup sugar

Vegetable oil for deep-fat frying

Cinnamon-Sugar or sifted powdered sugar

DIRECTIONS
In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Use a 1-1/4-inch cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)

Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-1/2 minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Makes about 15 doughnuts and doughnut holes

Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8 to 10 seconds in microwave on high).

The donuts were way better fresh, they were no good the next day which is a shame because there were so many of them. I think a yeast doughnut might work better in that regard.